Analogy — Match residue/dregs to source: Scrap : Food :: Lees : ?

Introduction / Context:
“Scrap : Food” links a type of leftover or waste with its source domain. “Lees” are the sediment or dregs left after fermentation/aging of certain beverages. We must identify the correct source for “lees.”

Given Data / Assumptions:

• Scraps are leftovers from food.
• Lees are sediment/dregs, classically associated with wine fermentation.
• Other beverages like tea may have leaves, but “lees” in standard usage refers to wine dregs.

Concept / Approach:
Preserve the “residue : parent material” relation. Match the technical term to its canonical source to keep the analogy precise and well-defined.

Step-by-Step Solution:
Identify “lees” → residue from wine making/storage.Map: scrap : food :: lees : wine.Therefore, choose “Wine.”

Verification / Alternative check:
Enology vocabulary consistently defines “lees” as wine sediment (yeast cells, tartrates, etc.). The mapping mirrors “scraps” as residuals of food preparation/consumption.

Why Other Options Are Wrong:
(a) Bread – a food item, not the beverage producing “lees.”
(b) Tea – may have leaf sediment but “lees” is not the standard term.
(d) Rice – unrelated to the term “lees.”

Common Pitfalls:
Associating “lees” with any beverage generically; the precise, widely taught pairing is “lees : wine.”

Final Answer:
Wine